Roasted Butternut Squash with Penne and Garlic Cream Sauce

• Vegetarian

• Produce

  • 1 lb Butternut squash
  • 4 Garlic cloves
  • 2 tbsp Sage, fresh

• Pasta & Grains

  • 8 oz Barilla penne pasta

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Heavy cream
  • 1/2 cup Parmesan plus more

Found on laughingspatula.com

Description

Directions

• Heat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Toss squash and olive oil together, sprinkle with 1/2 teaspoon salt.
• Bake for 20-25 minutes or until soft and slightly brown on the edges.
• While squash is cooking:
• Bring stock pot of water to boil for pasta.
• Cook pasta for 10-12 minutes or until done but still slightly firm (al dente).
• Melt butter in large skillet.
• Saute garlic until fragrant, about 2-3 minutes.
• Add cream and bring to a simmer.
• Simmer for about 5 minutes until slightly thicker.
• Add chopped sage, salt and pepper and 1/2 cup parmesan cheese to cream.
• Drain pasta and return to pot.
• Add cream sauce to pot with pasta.
• Remove a half cup of butternut squash to top your dish and combine the rest with the pasta and cream sauce.
• Pour into a 9 x 13 casserole dish.
• Sprinkle top with reserved squash.
• (if making ahead, cover with plastic wrap and store in refrigerator overnight).
• Bake for 20 minutes or until bubbly.
• Top with additional parmesan cheese and serve!